Pietro Minchiadura

DeRank ™: 1,90

DeAge™ : 7678 days • Here since 2 june 2005

Take That Nobody Else

11 sep 06

Voto:

But it's a very complicated matter; we should try this Granoro. Odra, I've been telling you for three hours that good pasta is something else. And that we agree on the quality of Garofalo. Today you're off your game. Let's forget about these chauvinists; they touch on Puglia and feel offended in their honor... I've never seen such an extreme defense. But what Valle nei Templi, I believe the news has spread in Corato that Columbus arrived there in 1492 thinking it was the Indies.

Take That Nobody Else

11 sep 06

Voto:

Ahahah, dear Jim, you've shot yourself in the foot. The fact that Granoro supplies pasta to Barilla could dangerously reinforce my arguments about the not perfectly reliable nature of the product. I said, "The rigatoni fall apart," and coincidentally many of the short pastas arriving in Palermo are always marked with the letter F: just read the legend and... ta-dah, the headquarters in Foggia appears... I don’t know if it’s Granoro’s (the fact that Granoro is based in Corato doesn’t guarantee it, but if you tell me that Granoro supplies Barilla, it’s likely that the Foggia location is where that pasta arrives). It may seem like nonsense to you, but this is damn true; I've often noticed that pastas marked A, coming from the legendary Parma, are always excellent. Eheh

Take That Nobody Else

11 sep 06

Voto:

Curculio, that's what I was talking about: Pasta Garofalo - La Pasta Di Gragnano or rather, pardon me, because I wrote Garofano instead of Garofalo. Well, good job, I wouldn't have thought you had such good taste, but there you go. That pasta is amazing. I recommend the spaghettoni and the paccheri.

Take That Nobody Else

11 sep 06

Voto:

that's called chauvinism, qzè.

Take That Nobody Else

11 sep 06

Voto:

FICO AND SEGA WISH YOU 10 WEEKS OF CULINARY SEX AND A CONVENTION WITH FERNANDA GOSETTI!

Take That Nobody Else

11 sep 06

Voto:

Then it's obvious that you can vary: I've always found pancetta better than guanciale in amatriciana. I even remember that once a long-term girlfriend of mine spent a whole day making it with guanciale; I tasted it and said, "What a horrible thing"; having never tasted it with guanciale, I blamed her for burning the sauce. Then, months later, I tasted it again and I have to say the blame lay with tradition: guanciale just doesn’t work, while pancetta is divine. But by that point we had already broken up and I never told her. Damn, I regret it though.

Take That Nobody Else

11 sep 06

Voto:

...among other things, notice how he’s the only one who puts in the onion!

Take That Nobody Else

11 sep 06

Voto:

It’s the Gospel to the extent that if we must believe someone, we certainly don’t believe Tom Cruise: Oprah.com

Take That Nobody Else

11 sep 06

Voto:

But what a load of cosmic nonsense! Who's talking about Wilma de Angelis? We were discussing recipes, and recipes are what they are! Besides, you can add raisins and vinegar to carbonara. By the way, Wilma had "sale pepe e fantasia," where the recipes were bastardized, so you made a sad one.

Mogwai Live @ Ostia Antica, 07.09.2006

11 sep 06

Voto:

And don't say that I am friends with trellheim and company, I don't care about saying that such-and-such review is so-so, there's no blood tie. And you know what I'll tell you: you're also right, this review has a few too many clichés: it gets a 4. But I'll repeat, it's not the content of what you write, but the systematic nature of the sterile polemic. Happy for you...!